Layered Tofu Supreme Vegan

Vgetarian Times Magazine -From Kung Food, San Diego (slightly altered to conform to no fat)

4.5 Points Per Serving

First Layer:

10 1/2 oz. pkg. Japanese-style extra-firm silken tofu

1/2 tsp.salt

1/2 tea. garlic powder

1 Tbs. lemon juice

l tbs. egg replacer

cayenne pepper to taste

7 1/2 oz. jar pimientos, drained and minced

Second Layer:

2 cups chopped onion

1 1/2 Tbs. tamari

2 Tbs. sherry

1 Tbs. ground ginger

2 cups shite or brown mushrooms, cleaned and chopped

10 1/2 oz. pkg. Japenese-style style extra firm silken tufo

1/2 tsp. salt

1/2 tsp. garlic powder

1 Tbs. egg replacer

Third layer:

12 oz. frozen chopped spinach, thawed and squeezed dry

1/2 Tbs. dried basil

1/2 Tbs. dried parsley

Freshly ground black pepper to taste

10 1/2 pkg. Japanese-style extra firm silken tofu

1/2 tsp. salt

1/2 tsp. garlic powder

1 Tbs. egg replacer

First Layer: In food processor or blender puree tofu, salt, garlic powder,, lemom juice, egg replacer and cayenne. Pour tofu puree into bowl: stir in pimiento. Set Aside

Second Layer: In large saute pan over med-low heat, saute onions until soft, about 5 min. Add tamari, sherry, ground ginger and mushrooms. Saute until mushrooms have released their moisture and are tender - about 10 minutes. While mushrooms are cooking, in food processor or blender, puree tofu, salt, garlic powder and egg replacer. Stir tofu puree into onion muchroom mixture, set aside.

Third layer: in bowl, mix spinach with basil, parsley and black pepper: set aside. In food processor or blender, puree tofu, salt, garlic powder, and egg replacer. Stir tofu puree into spinach mixture.

To assemble: Preheat oven to 350º. Pour spinach layer into sprayed 9x9 baking pan. Spread evenly over pan bottom. Next, pour in onion-mushroom layer, spread evenly. Pour in pimintento layer, spread evenly. Cover pan with lightly oiled waxed paper or parchment paper, then with aluminun foil. Bake l hr & 15 min.

To test for doneness, gently jiggle pan. Layers should be firm. If desired, serve with 1/4 cup Ginger-Pepper Sauce pooled on plate.

Makes 6-8 servings.

GINGER-PEPPER SAUCE

1/4 c. diced onion

1/4 c. diced scallions

1/4 diced grn. bell pepper

1 txp. minced garlic

7 1/2 oz. jar pimentos, draned and minced

l oz. cornstartch (2 Tbs.)

1 tsp. gound ginger

1 Tbs. tamari

1/4 c. sherry

1/4 C ketchup

1 cup water

cayenne pepper to taste

In med. saute pan, cook onion, sallions, bell pepper and garlic over low heat and until soft about 10 min. In food processor or blender process remaining ingred. until smooth. Add to onion mixture. Cook over med. low heat until sauce thickens and heated through - about 5 min.

Makes 2 cups sauce.

kwvegan vegan

Shared by: Joanne